seedless raspberry jam recipe

Fragrant, sweet raspberry jam is a tasty and healthy dessert loved by many, which is prepared on a large scale for the winter. The only thing that usually slightly overshadows the joy of drinking tea with this fragrant delicacy is the presence in its composition of small seeds, which abound in raspberry berries. However, if you make some effort, you can prepare a dessert devoid of this drawback. The result is a pitted raspberry jam – a thick, homogeneous puree of ruby ​​​​berries, sweet with a characteristic sourness, which should appeal to even the most spoiled lovers of berry jams.

Features of making seedless raspberry jam for the winter

In order for seedless raspberry jam to work out in the best way, some important nuances should be taken into account when preparing it:

1. The ideal raw material for winter harvesting is berries picked in your own garden. In this case, raspberries do not even need to be washed. This will have a positive effect on the consistency of the delicacy, since the berries have the ability to absorb water and give it away during the cooking process, which makes the jam watery.
2. Harvesting raspberries is best in dry weather. If you plan to transport it, then pick off the berries from the bush along with the stalks (they will need to be removed immediately before cooking).
3. Berries for making seedless jam are recommended to choose a medium size and dark color – ripe, but not overripe. If raspberries are purchased, they need to be sorted out, rejecting unripe and damaged fruits.
4. Rinse raspberries, if necessary, are advised not under running water, but in a wide container using a colander. After that, excess water should be allowed to drain, leaving a colander for a while over an empty bowl.
5. To get rid of the larvae of the raspberry bug, it is recommended to place the berries for a short time in a weak solution of sodium chloride (1 tsp per 1 liter of cool water). Floated white worms must be removed with a slotted spoon, and then rinse the raspberries 2-3 times and let the remaining water escape.

Ingredients

There are only two main components of thick and homogeneous pitted raspberry jam:

• fresh raspberries;
• granulated sugar.

Some recipes allow additional ingredients. They, depending on the technology of preparation, can be, for example:

• water;
• gelling agent (“Zhelfix”);
• lemon peel or acid.

Details on how to make seedless raspberry jam with the addition of citric acid and water are described in the video:

However, the easiest way to prepare this delicious winter harvest involves only the two most important components identified at the beginning.

Seedless raspberry jam recipe for the winter

Ingredients for this delicious base recipe:

Seedless raspberry jam preparation:

1. Fold the prepared raspberries into a wide container and carefully mash until smooth (using an immersion blender or potato masher).
2. Put a bowl of jam on the stove. Turn on a small fire and, stirring from time to time, bring to a boil. Stirring constantly, cook the jam for 15 minutes.
3. Transfer the mass to a colander or a sieve with small cells and wipe thoroughly.
4. Weigh the resulting pitted mass (it should be about 1,5 kg). Pour an equal amount of sugar into it. Stir, put on the quietest fire and let it boil.
5. Jam should be cooked for 25 minutes, stirring every now and then and removing the foam that appears on the surface.
6. Pour hot jam into clean, sterilized jars and screw on pre-boiled lids. Wrap in a blanket and let cool completely.

To do this, the bones should be washed and dried. Then they need to be ground, using a coffee grinder or blender, to the size of “extra” salt grains. Next 2 tbsp. l. seeds will need to be mixed with 1 tbsp. l. sugar, 1 tsp cosmetic grape seed oil and 2 drops of vitamin A oil solution. A small amount of this scrub should be applied to the skin of the face with light massaging movements, and then washed off with warm water. It keeps well in the refrigerator for a week.

Terms and conditions of storage

Pitted raspberry jam, prepared according to all the rules and packaged in sterile jars, can be left in a dry, dark place at room temperature (on the pantry shelf). Such a product may well be stored for 2-3 years.

Open jars of pitted raspberry jam should be kept in the refrigerator.

Conclusion

Seedless raspberry jam is an excellent way out for those who love the wonderful taste and aroma of marmalades and jams from this berry, but can not stand the tiny seeds that fall on the tooth. To make this version of the dessert a success, you should try extra hard, rubbing the boiled berries through a fine sieve. However, the result will be worth the effort. Bright, fragrant, thick jam will turn into a homogeneous mass, devoid of even a hint of “annoying” bones. Such jam will be equally delicious and spread with a thick layer on a piece of ruddy bun, and as an addition to the most delicate cottage cheese casserole or semolina pudding, and just a bite with a cup of hot tea. The most interesting thing is that even for the thick with bones left after cooking the jam, you can find a useful application by making a natural cosmetic facial scrub based on it.